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Chocolate fondant pie

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Chocolate fondant pie

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Tempo de preparo

45 min(s)


8 servings


  • Butter | 250 g
  • Chopped semisweet chocolate | 250 g
  • Sugar | 200 g
  • eggs | 4 unit(s)
  • Wheat flour | 70 g
  • Chopped chocolate for the syrup | 200 g
  • Fresh cream | 100 ml
  • Raspberries for garnish | 1 cup


  1. Pre-heat the oven at 180 °.
  2. Melt the chocolate and butter in a bain-marie.
  3. In a bowl, beat the eggs and sugar with a whisk until creamy.
  4. Add the two mixtures and mix well. Add the sifted wheat flour and stir until smooth.
  5. Grease and flour a 20 or 23 cm springform pan with a removable base. Add the dough.
  6. Bake in the oven for approximately 20 minutes until a crust forms. It should be creamy inside, so don't let it bake too much.
  7. Place the cream and chopped chocolate in a pan and stir constantly over low heat to make a ganache.
  8. Pour the syrup over the pie and decorate with the raspberries.

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